DinnerDork [ \ˈdi-nər\\ˈdȯrk\ ]

blueberry_crumb_pie

This is one of my favorites for Independence Day and Labor Day celebrations. Serve with a side of whipped cream and sliced strawberries for the perfect festive treat! Check out the DinnerDork Member Community for the Perfect Pie Crust recipe to accompany this tasty treat!

Ingredients

 

3 cups blueberries thawed, if using frozen
1 pie shell (homemade or store-bought)

Custard Filling:

1 cup sugar
2 beaten eggs
1/3 cup all-purpose flour
1/8 tsp salt
1/2 cup sour cream

Crumb Topping:

1/2 cup sugar
1 tbsp brown sugar
1/2 cup all-purpose flour
1/4 cups butter, cold

 

Prep time: 15 minutes

Bake time: 50 minutes

 

Instructions

 

 

Preheat the oven to 350 degrees. Wash and dry the blueberries; if using frozen be sure that they are thawed and dried.

blueberries
You’ll need (2) bowls. In one bowl: combine the ingredients for the custard filling, mix well and set aside.
custard
In another bowl: Mix the 1/2 cup of white sugar, 1 tbsp brown and 1/2 cup of flour for the crumb topping. Combine well. Then use a pastry cutter (or (2) butter knives moved in a criss-cross motion) to cut the butter into the flour mixture until it resembles crumbs.
Layer the blueberries and custard filling into the pie crust.
Blueberry_pie_filling
Top with the crumb topping mixture. Bake for 50 minutes, and cool before serving.
blueberry_pie_slie
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